The first bluebonnets are blooming. We’ve had good spring rains and are expecting photo opportunities galore. There are always plenty of people who stop and park right on Interstate 35 in Austin for their photos. My plan is to look for bluebonnets on country roads and in parks.
Bluebonnet at McKinney Falls State Park
Estruscan, late 6th–early 5th century BCE
It just turned out that at the beginning of this week I did a couple of jugs and jar sketches. Then I decided to keep that theme for he rest of the week. Thomas, over at OneDrawingDaily.com, is doing a series on world leaders. So I’m considering the idea of themes, as well, and I’ll be trying out that idea (just themes, not world leaders), probably for a week at a time, and see how I do.
Sketch 057: Bronze Oinochoe, Metropolitan Museum of Art, Rogers Fund, 1921
Friday Fictioneer Challenge: Write a 100-word story based on the photo.
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Friday Fictioneer prompt. Copyright Dave Stewart
The Last Waltz
A retired musician sat in each seat. However circuitous their paths had been to this point, they knew they were lucky to be there. Leaving professional tensions behind years ago, all they brought with them now was the magic of their music, and they brought it all with each performance.
As the last rays of the sun faded, the first notes of their favorite piece, The Blue Danube, rang out. Stars emerged as if on cue. The musicians brought forth the enchantment as envisioned by Johann Strauss, each playing with loving tenderness, never knowing which waltz would be their last.
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Looks a little yellow; I must have had my camera settings wrong
Cypriot, circa 1450-1200 BCE
Sketch 056, Alabaster Jug, Metropolitan Museum of Art, The Cesnola Collection, Purchased by subscription, 1874–76
Baking my own chips, from corn tortillas made without oil. Why? Because it’s hard for me to find corn chips without oil. At 120 empty calories per tablespoon, oil is something I’m trying to avoid. It seems, ahem, that the older I get, the more sensitive my body is to what I put in it. (Surprise!)
I’d rather not give up chips and salsa. That idea is more drastic than baking my own chips. So I’ll bake my own for a while, and see how long that effort lasts.
Ready to go into the oven
(Disclaimer: I’m not trying to change anyone else’s diet, I’m just trying to find a way to keep chips and salsa in mine.)
